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28
October
Sausagemeat, Sun-dried Tomato and Potato Tart
It’s the weekend, the weather outside is blowing a gale, so what you need is pie. Pie makes everything better. This pie, or more accurately tart, is really tasty considering its relatively few ingredients.
As most of the ingredients are prepared and cooked before hand, this dish is excellent for preparing in advance. You could even freeze it just prior to the final cooking stage, then bake once defrosted.
I served it with a creamy mash and a few greens.
Sausage, Sun-dried Tomato and Potato Tart
Print recipe
| Serves | 4-6 |
| From book | Pie by Dean Brettschneider |
Ingredients
Pastry
- 160g Plain Flour
- 120g Unsalted Butter
- pinch Salt
- 50ml Cold Water
Filling
- 3 tablespoons Olive Oil
- 3 Onions (thinly sliced)
- 2 cloves Garlic (finely chopped)
- 3 tablespoons Water
- 200g Waxy Potato (peeled and cubed small)
- 350g Good Quality Pork Sausage (skin off)
- 1 tablespoon Plain Flour
- 3 tablespoons Tomato Puree
- 12 Sun-dried Tomato in oil (halved)
- 1 teaspoon Chilli flakes
- 2 teaspoons Dried Herbe de Provence
- Sea salt and ground black pepper
- 100g Mascapone
Directions
| 1. | Mix the butter and flour together for the pastry crust until they resemble breadcrumbs |
| 2. | Add the salt and cold water and mix just until it pulls together |
| 3. | Roll out and line a 22cm loose bottomed tart pan. Prick the base and line with foil and baking beans, then bake at Gas Mark 6 / 200°C / 400°F for 15-20 minutes until cooked. Remove the foil and bake for a further 5 minutes |
| 4. | To make the filling, heat the oil in a large sauté pan, then add the onion, garlic and water. Cover and cook over gentle heat for up to 1 hour or until onion is soft but not coloured. Stir occasionally to prevent burning. Leave to cool. |
| 5. | Blanch the potatoes in boiling salted water for a couple of minutes, drain and set aside. |
| 6. | Heat a non-stick frying pan and add the sausage meat, breaking it up with a fork, and cook until browned |
| 7. | Stir in the flour, tomato purée, sun-dried tomatoes, chilli, herbs, salt and pepper. Cook for further 5 minutes, then stir in the potato and onion. |
| 8. | Spoon the mixture into the pastry case and dot with small spoonfuls of the mascarpone |
| 9. | Bake in the centre of a pre-heated oven at Gas Mark 7 / 220°C / 425°F for 25-30 minutes until the cheese is golden |
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